Raw Kale and Beet Salad
The key to making a great raw kale salad is to marinate the kale in whatever dressing you decide to use. The process of marinating softens the kale leaves which makes them a really enjoyable alternative to other green salad or vegetable leaves.
Kale is also high in dietary fibre, protein, vitamins and minerals making it super nutritious!
Kale Salad with Avocado, Beetroot and Walnuts
Gluten Free, Dairy Free, Refined Sugar Free, Vegan
A large handful of whole leaf raw kale
1/4 small red onion
1/2 an avocado
6 cherry tomatoes
1 whole small beetroot
Small handful walnuts (I soak these overnight in water)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp whole grain mustard
1-2 tsp raw honey or maple syrup to taste
A few sprigs fresh parsley, chopped
Salt & pepper to taste
You will need
small hand whisk or fork
bowl, lidded jar
Make the raw dressing recipe by whisking all the dressing ingredients together in a bowl. Pour into a lidded jar to store in the fridge until later.
Wash the kale thoroughly in cold salty water, rinse and dry. Cut out the stem running along each leaf and discard. Then chop the kale into bite-sized pieces.
Place your kale into a bowl & drizzle over half the dressing. Massage the dressing into the kale leaves. This sounds weird but it's going to help to soften the raw kale and also acts as a marinade.
Leave the kale marinating for 15 minutes.
While this is happening slice the red onion very thinly (no-one really likes big bits of raw onion do they?).
Half or quarter the cherry tomatoes to your liking.
Spiralize the beetroot and dice the avocado.
Place the kale on your plate & sprinkle over the rest of the ingredients. Top with walnuts.
Drizzle over a little more dressing to taste before serving.
I'm off to make some tea. Happy Raw Food Eating!